Vegetable soup with basil sauce

Name: vegetable soup with basil sauce
Cook time: 65 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: 2 peeled tomatoes tin a 400 g; 100 g haricots verts; 1 leeks; 4 carrots; 1 zucchini; 1 medium potato; 3 cloves garlic; salt and freshly ground pepper; 15 g fresh basil; 100 g freshly grated Parmesan cheese; 4 el olive oil; 1 little pot White beans net approx. 320 g; 50 g elbow macaroni; 2 meat bouillon tablets

A tasty French recipe. The main course contains the following ingredients: meat, peeled tomatoes (canned 400 g), haricots verts, leeks, carrots, zucchini, potato, garlic, salt and freshly ground pepper, fresh basil, freshly grated Parmesan cheese, olive oil, white beans (net approx. 320 g), elbow macaroni and meat broth tablets.

Ingredients

Kitchen Stuff

food processor

Directions

Cut tomatoes into small pieces and let them drain in a sieve. Haricots verts wash and cut into small pieces. Clean the leek, wash and cut into thin rings. Clean carrots and zucchini and cut into small cubes. Potato peel, wash and cut into small cubes. Peel garlic. 1 Cut the clove. In soup pot, bring 1 1/2 liter of water with haricots verts, leek, carrot, zucchini, potato and slices of garlic to the boil. Add salt and pepper. Let the vegetables boil gently for about 15 minutes. Meanwhile, cut the rest of garlic into pieces. Cut the basil finely. Grind garlic, basil, half of tomato and 3 tablespoons of cheese in kitchen utensils. Stir in the rest of the tomato and oil. Season with pepper (= pistou).
Drain white beans into sieve. Stir in beans and macaroni. Soup gently for about 15 minutes. Pour bouillon tablets through and leave to roast. Season the soup with salt and pepper. From fire, stir 1/3 of pistachio with soup. Leave the soup with the lid on the pan for about 5 minutes. Serve with leftover pistachio and grated cheese. Tasty with grilled bread, dripped with olive oil.